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EGGS ALFONSO
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4
4
1
(1/2−inch) slices Italian bread
oz. sliced lean cooked ham
can (15 oz.) tomato sauce with diced tomato,
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onion, celery and green pepper
1
1
/2 teaspoon Italian seasoning, crushed
/8 to 1/4 teaspoon garlic powder
Water
4
eggs
1/4 cup (1 oz.) shredded low−moisture part−skim mozzarella
cheese
Toast bread. Top each bread slice with 1 ounce of the ham. Set aside.
In large saucepan or deep skillet over medium heat, stir together sauce
and seasonings. Bring to boiling. Reduce heat to keep sauce gently
simmering. Meanwhile, in large saucepan or deep skillet, bring 2 to 3
inches of water to boiling. Reduce heat to keep water gently simmering.
Break cold eggs, 1 at a time, into custard cup or saucer or break several
into bowl. Holding dish close to water’s surface, slip eggs, 1 by 1, into
water. Cook until whites are completely set and yolks begin to thicken
but are not hard, about 3 to 5 minutes.
For each serving, spoon 1/4 of the sauce over each ham slice. Top
each with an egg and about 1 tablespoon of cheese.
Note: The eggs will take on more flavor – and you’ll need one less pan –
if you poach them in the sauce. Slip eggs into simmering sauce. Cover.
Cook until whites are completely set and yolks begin to thicken but are
not hard, about 7 to 8 minutes.
EGGS ALFONSO
34
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